Monday, February 14, 2011

"Knock Your Socks Off" Chocolate Peanut butter Cake

Please note this picture is not mine, it is from SUGARLAWS. 
Since my portfolio from back then is missing I found the closest looking cake I could from google search; aside from the pre-made cake from Sarah-Lee, which actually looks excactly like the cake minus a layer but I dont feel like getting sued so I didnt use that one.

I was recently asked to post some peanut butter cake recipes for their sweetie on Valentines day. The recipe is one we were requested to make quite frequently because of how great the cake tastes! This one should certainly "knock your socks off".

"Knock Your Socks Off" 
Chocolate Peanut butter Cake

1 3/4 cups all-purpose flour or 2 cups cake flour
2/3 cup baking cocoa
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
1 cup buttermilk
1/2 cup cold coffee (or water)
1 cup peanut butter chips
1/2 cup coffee-flavored liqueur*, cold coffee or water

Peanut Butter Cream Cheese Frosting (recipe in next post)
1 package (14 oz.) one-inch peanut butter cup candies, coarsely chopped
Chocolate Mocha Cream Cheese Icing (recipe follows)
1 cup finely chopped peanuts

*you can substitute Coffee-flavored coffee/Italian soda syrup in place of the coffee liqueur.


  1. Heat oven to 350*f. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour. 
  2. Mix flour, cocoa, baking soda and salt; set aside. Beat sugar, shortening, eggs, and vanilla in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in buttermilk and coffee. Gradually beat in flour mixture, beating after each addition until smooth. Stir in peanut butter chips. Pour into pans.
  3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Cut each cake horizontally to make 2 layers (mark side of cake with toothpicks and cut with a long, serrated knife.) Drizzle 2 tablespoons of the liqueur over cut side of each layer.
  4. Place 1 layer, cut side up, on serving plate.  Spread with 1/4 of the peanut butter cream cheese frosting to within 1/4 inch of the edge. Sprinkle with 1/4 of the peanut butter cups. Repeat with remaining layers, placing second and top layers cut side down. Frost the side of the cake with chocolate mocha cream cheese icing. Press peanuts onto the side of the cake. Top with remaining peanut butter cups. Store covered in refrigerator.

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